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Sous Chef The Profile Tavern

Future Opening: Sous Chef

Full Time • The Profile Tavern
Benefits:
  • Competitive salary
  • Opportunity for advancement
  • Training & development
 
We are looking for a motivated Sous Chef to join our team! You will be assisting management maintaining the operation of the kitchen, from food preparation and quality control to inventory and other operational duties. 

This is a new role with a focus on the Culinary Side. The Culinary Implementation role will be responsible for ensuring the execution of our food menu strategy. This position will appropriately manage key milestones related to menu rollouts, and testing initiatives, and working with management. Additionally, this role will actively contribute to the execution of critical tasks essential for the success of our Food program. This role will partner proactively and collaboratively with multiple internal stakeholders and cross-functional teams to bring new menus, innovations, and menu items to life. 

Responsibilities:  

  • This is a working role, will an active scheduled role working on the line, and office hours to complete the administrative aspects of your duties 
  • Assign tasks; supervise BOH team in the preparation and presentation of food 
  • Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively 
  • Resolve issues as they arise so that customers continue to receive their orders in a timely manner 
  • Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen 
  • Menu Creation- you will lead the internal drafting of the menu and help establish the menu engineering process. Deep understanding of the balance between our concept the creative side, with the balance on the ingredient cross utilization and pricing side. We will be working closely with you on this and there will be a supporting role that will work closely with you on this. This will include the recipe and prep schedule.  
  • System Management- entry of menus into our restaurant software, and adopting and management our system managed inventory process 
  • Inventory Management- weekly ordering and helping drive the process development 
  • Storage- oversee and manage the cooler and dry storage  
  • Specials- You will oversee and manage the weekly specials 
  • Assist the GM in the menu planning and menu price setting and identifying price adjustments to reflect changes in portion sizes and the prep process 
  • Maintain updated version of recipes, menu training documents, and prep process guidelines, saved on our central folders 
  • Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers 
  • Collaborate with leadership to align kitchen operations with the overarching goals of the establishment 
  • Maintain vendor relationships and help maximize our use of local vendors  
  • Follow restaurant policies and help set the tone of culture of the BOH team 
Qualifications: 
  • Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience
  • ServeSafe or Food Handler’s certification, or willingness to obtain
  • Must have advanced knowledge of food service regulations
  • Must be organized, skilled with time management, and efficient in hot and cold line production
  • Must be able to stand for 8+ hours per shift in an environment with extreme temperatures
  • Skilled with the use of hand tools or machines needed for the position
  • Able to lift, carry, or pull objects that may be heavy
 
Complete our short application today! 




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Benefits and Perks

Ongoing Training; Hospitality, Food & Beverage, etc.
Ongoing Private Event and Business Event Training
Flexible Scheduling
Growth and Advancement across our Restaurant group